Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Đorđević, Jovan; Pavlićević, Nataša; Bošković, Marija; Janjić, Jelena M.; Glišić, Milica; Starcević, M; Baltić, Milan Ž.

doi:10.1088/1755-1315/85/1/012084

Cited by 3 publications

(3 citation statements)

References 24 publications

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Section: Headspace Atmosphere Composition As a Function Of Packagingmentioning

confidence: 99%

“…Indeed, aerobic microbial respiration (consumption of O2, generation of CO2) is often presented as a determining factor of the gaseous composition evolution for short storage times [28]. For example, for VP, the initial composition is one of the entrapped residual airs but it turns rapidly to anaerobic conditions [29] without possible extended oxidation as there is obviously quasi no headspace. In fact, these evolutions are not easy to model or predict, since they depend on numerous parameters, such as the headspace to food volume ratio, the packaging intrinsic gaseous permeability coefficients for O2 and CO2, O2 and CO2 solubilities in multiphasic food matrices [30], the temperature, the geometry of the packaging (i.e., thicknesses, exchange surfaces), the initial composition of the atmosphere, as well as the instantaneous partial pressures differences between external environment (air) and inside the packaging, and the change of spoilage pa ern of fish product from one dominated by aerobic bacteria to one dominated by slower-growing facultative anaerobes [31].…”

Section: Headspace Atmosphere Composition As a Function Of Packagingmentioning

confidence: 99%

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Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Martín

Joly

Dupas

et al. 2023

Foods

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Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as “electronic nose” allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.

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Section: Headspace Atmosphere Composition As a Function Of Packagingmentioning

confidence: 99%

Section: Headspace Atmosphere Composition As a Function Of Packagingmentioning

confidence: 99%

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Martín

Joly

Dupas

et al. 2023

Foods

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“…Pertumbuhan mikroba dapat ditekan karena ketersediaan oksigen yang sangat minim di dalam kemasan vakum. Umumnya bakteri yang tumbuh pada makananan yang memiliki nutrisi tinggi yaitu Bacillus cereus, Salmonella, Staphylococcus aureus, serta juga Vibrio parahaemolyticus (Fakruddin et al 2013).…”

Section: Total Mikrobaunclassified

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

et al. 2019

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Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

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Sustainable Protocols For Leaf Sample Collection in In-Vitro Culture: Evaluating The Impact of Sample Bags and Hydrogen Peroxide Pre-Sterilization

Md Setamam,

Jaafar sidik

2024

MAB

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This study investigates sustainable leaf sample collection protocols for in-vitro culture (IVC) of chili (Capsicum frutescens) and tomato (Solanum lycopersicum) leaves. The research aimed to enhance viability and reduce contamination of leaf explants by evaluating various types of sample bags and different concentrations of hydrogen peroxide (H2O2) pre-sterilization. Specifically, the study compared the effectiveness of normal sealed (NS) bags and vacuum-sealed (VS) bags, including high-action (VSH) and low-action (VSL) vacuum-sealed bags, alongside H2O2 pre-sterilization at various concentrations. Leaf samples were treated with ten different concentrations of H2O2 (5% to 50%) to assess their impact on necrosis and surface contamination over 72 hr. Results showed that higher H2O2 concentrations (above 30%) caused significant necrosis, while concentrations between 10% and 15% provided optimal pre-sterilization for both leaf types, effectively reducing contamination without excessive tissue damage. In the second phase, the research examined the influence of different sample bags on leaf explant sustainability. Vacuum-sealed bags, particularly those with low-action vacuum (VSL), significantly improved leaf longevity and minimized contaminant emergence compared to normal sealed bags. Combined with 15% H2O2 pre-sterilization, VSL bags performed best, maintaining leaf morphology and viability for extended periods. Statistical analyses confirmed the significant impact of sampling bag type and pre-sterilization on contamination levels, necrosis emergence, and leaf longevity. The findings suggest that using low-action vacuum-sealed bags (VSL) with 15% H2O2 pre-sterilization is a promising approach for sustainable leaf sample collection, enhancing the success rate of IVC by minimizing microbial contamination and preserving leaf integrity during transport. This optimized protocol offers valuable insights for researchers and practitioners in plant tissue culture and agriculture, aiming to improve the sustainability and efficiency of leaf sample collection for in-vitro applications.

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Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Cited by 3 publications

References 24 publications

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

Sustainable Protocols For Leaf Sample Collection in In-Vitro Culture: Evaluating The Impact of Sample Bags and Hydrogen Peroxide Pre-Sterilization

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